Sunny Meyer lemon & pine nut hummus

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

A dip with a citrusy twist

Garbanzo beans, sesame tahini and fresh Meyer lemons make up this delicious spin on traditional hummus. Topped with crunchy pine nuts, a sprinkle of fresh herbs, then drizzled with extra-virgin olive oil, this dip is outstanding.

If you are like us and love hummus, you will love this version. Ripe summer lemons lend a great citrus flavor without overpowering this dip. The pine nuts add nice texture along with crunch and the olive oil adds a hint of butter olive oil flavor. Use this instead of mayo on a sandwich or wrap and even enjoy it as a dip with fresh veggies or chips.

Sunny Meyer lemon & pine nut hummus recipe

Ingredients:

2 cans garbanzo beans, rinsed and drained

Zest of 1 lemon

2 Meyer lemons, juiced

1/4 cup extra-virgin olive oil, plus extra for garnish (optional)

1/3 cup tahini

1/4 cup water

1/2 teaspoon sea salt

2 garlic cloves

1/4 cup pine nuts

1/4 cup fresh parsley, finely chopped

Directions:

In a food processor add the garbanzo beans, lemon juice, lemon zest, olive oil and tahini. Blend on high, stirring the mixture every 20 seconds and scraping down the sides of the bowl.

Add in the water, garlic and season with salt. Continue to process the hummus until it's very smooth and creamy with no lumps. Taste the hummus to adjust the flavor if desired.

Pour the hummus into a serving dish and top with pine nuts, fresh parsley and drizzle with olive oil. Keep any leftover stored in an airtight container in the refrigerator.

Tip

Tahini is a paste made from ground sesame seeds. Most health food stores carry it, and it's located where the nut butters are sold.